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Food Chemistry|August 16, 2019
Experimentally modelling cocoa bean fermentation reveals key factors and their influencesWarren A John, Nina L Böttcher, Britta Behrends, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentationsWarren A John, Neha Kumari, Nina L Böttcher, et al.
Food Chemistry|December 26, 2018
Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentationWarren A John, Nina L Böttcher, Maximilian Aßkamp, et al.
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